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Rainbow Peanut Noodles

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: About 4-6 servings 1x

Description

This Rainbow Peanut Noodles recipe is made with whole wheat pasta, tons of colorful fresh veggies, and a peanut sauce that will knock your socks off.


Scale

Ingredients

Rainbow Pasta Ingredients:

  • 12 ounces whole-wheat pasta (I used DeLallo whole-wheat linguine)
  • 1 Tbsp. peanut oil (or olive oil)
  • 1 red bell pepper, cored and julienned (thinly sliced)
  • 1 yellow bell pepper, cored and julienned
  • 1 large carrot, peeled and julienned
  • 1 cup shredded red cabbage
  • 1 cup shelled edamame
  • topping: thinly-sliced scallions (green onions), toasted sesame seeds and chopped peanuts

Peanut Sauce Ingredients:

  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 3 Tbsp. water
  • 2 Tbsp. honey
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. grated fresh ginger
  • 2 tsp. sesame oil
  • 1 clove garlic, peeled
  • (optional) 1 tsp. sriracha hot chili sauce, or more to taste

Instructions

How To Make The Rainbow Pasta:

  1. Cook pasta al dente in generously-salted pasta water according to package instructions.
  2. Meanwhile, heat oil in a large saute pan over medium-high heat. Add bell peppers, carrots, cabbage, and edamame, and saute for 5 minutes, stirring occasionally.
  3. Once the pasta is cooked, drain it, but reserve 1/4 cup pasta water on the side. Add the pasta and peanut sauce to the saute pan of veggies and toss to combine. If the sauce is too thick, add a tablespoon or two of the pasta water until the sauce reaches your desired consistency.
  4. Serve immediately, topped with scallions, sesame seeds and peanuts if desired.

How To Make The Peanut Sauce:

  1. Whisk all ingredients together in a bowl by hand. (Alternately: add them to a food processor or blender and pulse to combine.)